Bœuf à la Mode

Name: Bœuf à la Mode
Ingredients: a rump-steak; well-seasoned bacon; season with salt; season with pepper; a bouquet of mixed herbs; a head of garlic; a tumblerful of red wine

From 366 menus and 1200 recipes of the Baron Brisse in French and English, 1884

For cold serving, use equal quantities of veal and bacon, and brandy instead of red wine.

Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

374Calories

47 gProtein

14 gCarbs

15 gFat

Full nutrition (34 nutrients)

Calories374 kcal

Protein47 g

Carbohydrates14 g

Fiber1.4 g

Sugars0 g

Total Fat15 g

Saturated Fat5.5 g

Monounsaturated Fat6.8 g

Polyunsaturated Fat0.7 g

Omega-30 g

Cholesterol132 mg

Sodium132 mg

Potassium670 mg

Calcium28 mg

Iron4.3 mg

Magnesium40 mg

Phosphorus412 mg

Zinc11 mg

Copper0.2 mg

Manganese0 mg

Vitamin D0.2 mcg

Vitamin C5 mg

Vitamin A2 mcg

Vitamin E0.4 mg

Vitamin K2.8 mcg

Vitamin B61.1 mg

Vitamin B125.2 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.4 mg

Niacin (B3)11 mg

Folate10 mcg

Choline123 mg

Caffeine0 mg

Water172 g

As published

This recipe was extracted from 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 66. The excerpt below is the record exactly as published.

Bœuf à la mode. Bœuf à la mode. Pâté chaud de godiveau. Hot forcemeat pie. Pigeons rôtis. Roast pigeons. pinards au velouté. Spinach boiled in velouté sauce, Tartlettes aux cerises. Cherry tartlets, Bœuf à la mode, Lard a rump-steak with well-seasoned bacon ; if preferred, the steak can be cut into squares about the size of the palm of your hand; place in a deep dish or bowl, season with salt, pepper, a bouquet of mixed herbs, and a head of garlic ; place the bowl in a large stew-pan half full of boiling water, and cook over a slow fire; as soon as the gravy begins to come out of . the meat, cover it with slices of bacon, make a larger fire, and keep it up until the steak is thoroughly done; just before taking off the fire add a tumblerful of red wine

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Cook this with the app: pantry check, scaling, and the assistant.